chipotle bbq sweet potato nachos
YAAAAAA-chos.
Ingredients
- 2 medium sweet potatoes, cubed
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 can black beans, drained
- 1/2 cup bbq sauce, homemade or storebought
- 1 bag tortilla chips
- 2 cups sharp cheddar cheese, shredded
- 2 cups pepperjack cheese, shredded
- cilantro, green onions,, avocado, and lime wedges, to serve
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Toss in the sweet potatoes, and a big pinch of salt and pepper. Pour in 2 tablespoons of water, cover, and cook 5-8 minutes, stirring once or twice, until the sweet potatoes soften.
- Uncover the pan. Stir in the smoked paprika, chipotle chili powder, oregano, cumin, garlic, and onion powders. Add the black beans and bbq sauce. Heat until thickened, about 5 minutes.
- Spread half of the tortilla chips on the prepared sheet pan. Spoon half of the sweet potato mixture, then half of each cheese. Lay the other half of the chips on top, then the remaining sweet potato mixture, and finally the last helping of cheese. Bake for 10-15 minutes until the cheese is melted and gooey.
- Serve immediately topped with cilantro, green onions, avocado slices, and lime wedges, as desired.
Notes
*Prep ahead: You can cook and store the filling alone for up to 3 days in the fridge. When ready to assemble, layer and bake the nachos as directed.